CRIS Current Research Information System

PARPINELLO, GIUSEPPINA PAOLA
 Distribuzione geografica
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Continente #
NA - Nord America 8.303
EU - Europa 8.151
AS - Asia 7.624
AF - Africa 590
SA - Sud America 515
OC - Oceania 39
Continente sconosciuto - Info sul continente non disponibili 25
Totale 25.247
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Nazione #
US - Stati Uniti d'America 8.187
CN - Cina 2.661
IT - Italia 2.363
SG - Singapore 2.257
GB - Regno Unito 2.126
VN - Vietnam 928
DE - Germania 806
SE - Svezia 579
HK - Hong Kong 540
IN - India 450
RU - Federazione Russa 390
FR - Francia 375
BR - Brasile 348
UA - Ucraina 283
KR - Corea 270
IE - Irlanda 251
TG - Togo 176
NL - Olanda 174
CI - Costa d'Avorio 168
JP - Giappone 135
ZA - Sudafrica 134
CH - Svizzera 128
EE - Estonia 115
BG - Bulgaria 102
FI - Finlandia 92
ID - Indonesia 74
CA - Canada 70
ES - Italia 70
AR - Argentina 61
PT - Portogallo 58
JO - Giordania 54
TR - Turchia 54
SC - Seychelles 52
BE - Belgio 46
GR - Grecia 45
NG - Nigeria 42
IR - Iran 40
PL - Polonia 40
MX - Messico 34
AT - Austria 33
PK - Pakistan 32
AU - Australia 29
CL - Cile 28
TH - Thailandia 23
EC - Ecuador 22
CO - Colombia 21
LB - Libano 20
BD - Bangladesh 16
PE - Perù 15
RO - Romania 15
XK - ???statistics.table.value.countryCode.XK??? 15
MY - Malesia 12
RS - Serbia 12
NZ - Nuova Zelanda 10
PY - Paraguay 10
EU - Europa 8
IL - Israele 8
LT - Lituania 7
PH - Filippine 7
TW - Taiwan 7
UZ - Uzbekistan 7
NO - Norvegia 6
VE - Venezuela 6
CZ - Repubblica Ceca 5
HR - Croazia 5
IQ - Iraq 5
ME - Montenegro 5
SK - Slovacchia (Repubblica Slovacca) 5
DK - Danimarca 4
MA - Marocco 4
AE - Emirati Arabi Uniti 3
BO - Bolivia 3
BZ - Belize 3
EG - Egitto 3
KE - Kenya 3
LK - Sri Lanka 3
LV - Lettonia 3
NP - Nepal 3
PA - Panama 3
PS - Palestinian Territory 3
SA - Arabia Saudita 3
AL - Albania 2
AM - Armenia 2
AZ - Azerbaigian 2
CW - ???statistics.table.value.countryCode.CW??? 2
HN - Honduras 2
HU - Ungheria 2
MK - Macedonia 2
AO - Angola 1
BH - Bahrain 1
CY - Cipro 1
DZ - Algeria 1
ET - Etiopia 1
FK - Isole Falkland (Malvinas) 1
GH - Ghana 1
GL - Groenlandia 1
HT - Haiti 1
IM - Isola di Man 1
KW - Kuwait 1
KZ - Kazakistan 1
Totale 25.239
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Città #
Southend 1.942
Singapore 1.439
Ashburn 1.003
Fairfield 643
Chandler 611
Santa Clara 575
Hefei 570
Hong Kong 522
Ann Arbor 367
Wilmington 357
Princeton 343
Beijing 338
Dong Ket 323
Woodbridge 310
Bologna 287
Houston 281
Seattle 281
Boardman 251
Dublin 245
Seoul 245
Cambridge 208
Jacksonville 177
Lomé 176
Turin 170
Abidjan 168
Nanjing 151
Ho Chi Minh City 142
Westminster 137
Hanoi 130
Dallas 128
Milan 128
Berlin 122
Padova 122
Los Angeles 113
Jinan 106
Tokyo 106
New York 104
Sofia 101
Bern 93
Cesena 90
Shenyang 81
Redondo Beach 80
Rome 77
Buffalo 75
Dearborn 75
Parma 74
Forlì 71
Guangzhou 70
Medford 63
Saint Petersburg 63
Zhengzhou 62
Helsinki 58
Bengaluru 55
Verona 54
Amman 53
Changsha 52
Hebei 50
Redwood City 49
Washington 49
San Diego 48
Munich 46
Brussels 43
Rimini 41
Redmond 40
Jakarta 39
Nanchang 39
Shanghai 38
Florence 37
Hyderabad 36
Des Moines 35
Frankfurt am Main 35
Mülheim 35
Tianjin 35
Hangzhou 34
Mahé 34
Jiaxing 31
Fremont 29
London 29
Phoenix 29
Naples 27
Athens 25
Norwalk 25
Ravenna 24
São Paulo 24
Council Bluffs 23
Nuremberg 23
Olalla 23
Taiyuan 23
Yubileyny 23
Falls Church 22
Haikou 22
Ningbo 22
Ottawa 22
Abeokuta 21
Lappeenranta 21
Paris 21
Toronto 21
Lagos 20
Chicago 18
Estoril 18
Totale 16.017
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Nome #
Chemical composition and sensory evaluation of wines produced with different Moscato varieties 475
The Nutraceutical Impact of Polyphenolic Composition in Commonly Consumed Green Tea, Green Coffee and Red Wine Beverages: A Review 408
Free methyl salicylate and its glycosides mapping in monovarietal Italian white wines 261
Targeted analysis of bioactive phenolic compounds and antioxidant activity of Macedonian red wines 246
Application of Fourier transform infrared (FTIR) spectroscopy in the characterization of tannins. 241
Beneficial effects of bunch-zone late defoliations and shoot positioning on berry composition and colour components of wines undergoing aging in an organically-managed and rainfed Sangiovese vineyard 228
Albana di Romagna: aspetti enologici e sensoriali 226
Analytical profiling of food-grade extracts from grape ( Vitis vinifera sp.) seeds and skins, green tea ( Camellia sinensis ) leaves and Limousin oak ( Quercus robur ) heartwood using MALDI-TOF-MS, ICP-MS and spectrophotometric methods 225
Characterisation of yeast microbiota, chemical and sensory properties of organic and biodynamic Sangiovese red wines 223
Silicio, alleato in vigneto per migliorare la qualità dell'uva 215
Dealcoholized Wine: A Scoping Review of Volatile and Non-Volatile Profiles, Consumer Perception, and Health Benefits 211
Effetti della degemmazione basale sulla produttività dei ceppi e sulla qualità dell'uva e del vino nella cv Albana 208
Antioxidant activity of commercial food grade tannins exemplified in a wine model 205
Comparison of Sangiovese wines obtained from stabilized organic and biodynamic vineyard management systems 202
Evaluation of Soil and Canopy Management Strategies in Highly Sustainable Viticultural Systems.. 201
Enzimi pectolitici per estrarre composti fenolici dalle vinacce 198
Hanseniaspora uvarum and Saccharomyces cerevisiae in scalar fermentation for the production of Sangiovese wine 193
Climate change trends, grape production, and potential alcohol concentration in wine from the "Romagna Sangiovese" appellation area (Italy) 193
Utilization of ‘early green harvest’ and non-Saccharomyces cerevisiae yeasts as a combined approach to face climate change in winemaking 191
Chemical and sensory characterisation of Sangiovese red wines: comparison between biodynamic and organic management 188
Future climatic suitability of the Emilia-Romagna (Italy) region for grape production 186
Analysis of mechanical properties of cork stoppers and synthetic closures for wine bottling 183
Sistema, metodo e dispositivo per la rilevazione di tannini in un liquido 174
Characterization of Uva Longanesi red wine by selected parameters related to astringency 170
Dispositivo per la stabilizzazione del vino ed altre bevande vegetali e relativo procedimento di stabilizzazione 169
Fast Analysis of Total Polyphenol Content and Antioxidant Activity in Wines and Oenological Tannins Using a Flow Injection System with Tandem Diode Array and Electrochemical Detections 168
Attenuated Total Reflection Mid-Infrared (ATR-MIR) spectroscopy and chemometrics for the identification and classification of commercial tannins. 167
Climatic shifts in high quality wine production areas, Emilia Romagna, Italy, 1961-2015 166
Characterisation of Colour Components and Polymeric Pigments of Commercial Red Wines by Using Selected UV-Vis Spectrophotometric Methods 163
Characterization of sugarbeet (Beta vulgaris, L.) protein" 162
Fingerprint of enological tannins by multiple techniques approach 160
Saccharomyces eubayanus potential in winemaking field. 160
Application of Infrared Spectroscopy to Grape and Wine Analysis 157
Analisi FTIR di vini portoghesi 156
Rapid assessment of red wine compositional parameters by means of a new Waveguide Vector Spectrometer 156
Glyphosate impacts on polyphenolic composition in grapevine (Vitis vinifera L.) berries and wine 155
Rapid optical method for procyanidins estimation in red wines 155
Preliminari prove del naso elettronico per l'analisi della qualità sensoriale delle albicocche 154
Diversity of Italian red wines: A study by enological parameters, color, and phenolic indices 154
Device for stabilizing wine and other vegetable beverages and the related stabilizing method 153
A new device for protein stabilisation of white wines throughout a continous flow system 151
Caratterizzazione di tappi in sughero e tappi sintetici utilizzati per l’imbottigliamento del vino 151
Modelling the evolution of oxidative browning during storage of white wines: effects of packaging and closures 151
Effect of Different Glass Shapes and Size on the Time Course of Dissolved Oxygen in Wines during Simulated Tasting 150
Effects of late defoliations on chemical and sensory characteristics of cv. Uva Longanesi Wines 149
Mannoprotein content and volatile molecule profiles of Trebbiano wines obtained by S. Cerevisiae and S. Bayanus strains 148
Multivariate prediction of Saliva Precipitation Index for relating selected chemical parameters of red wines to the sensory perception of astringency 146
Treatment of grape juice by osmotic distillation 146
Monitoring peroxides generation during model wine fermentation by FOX-1 assay 146
Chemical composition and sensory evaluation of wines produced with different Moscato varieties. 146
System, method and device for detecting tannins in a liquid 146
Physiological and Enological Implications of Postveraison Trimming in an Organically-Managed Vineyard (cv. Sangiovese) 145
Application of infrared spectroscopy for the prediction of color components of red wines 144
Rapid analysis of ascorbic and isoascorbic acids in fruit juice by capillary electrophoresis 144
Chemical profile and antioxidant activity of sage herbal dust extracts obtained by supercritical fluid extraction 142
Multivariate characterisation of Italian monovarietal red wines using MIR spectroscopy 142
Microencapsulation of polyphenolic compounds recovered from red wine lees: Process optimization and nutraceutical study 142
Microbiological, functional, and chemico-physical characterization of artisanal kombucha: an interesting reservoir of mmicrobial diversity 140
Evaluating membrane behavior to ethanol-water mixtures and wine: a comparative investigation 140
Survey of Patulin contamination in apple juices from organic and conventional agriculture 140
Evaluation of physicochemical characteristics, color and volatile profile of low alcohol beverage based on concentrated white wine produced by NF and RO membranes 139
A comparison of analytical methods for measuring the color components of red wine 139
Bio e biodinamico: un test sulle uve Sangiovese 139
Oenological tannins: a review 138
Effect of co-inoculation with yeast and bacteria on chemical and sensory characteristics of commercial Cabernet Franc red wine from Switzerland 138
Analisi della Vitamina C in succhi di frutta tramite elettroforesi capillare 137
Prediction of total antioxidant capacity of red wine by Fourier transform infrared spectroscopy 136
Application of different techniques on stone fruit (Prunus spp.) drying and assessment of physical, chemical and biological properties: Characterization of dried fruit properties 136
Le tecniche colturali rispettose dell'ambiente 135
Marzemino in Romagna: storicità e potenzialità enologiche 134
Capire i gusti dei consumatori attraverso l'analisi sensoriale 134
Impact of exogenous tannin additions on wine chemistry and wine sensory character 134
Characterisation of Italian apricot commercial juices by high–performance liquid chromatography analysis and multivariate analysis 134
Caratterizzazione di succhi di albicocca mediante HPLC ed analisi multivariata. 134
Metodo ottico per la determinazione rapida del contenuto di tannini nei vini rossi 134
Effect of an innovative sorbent material coupled to continuous flow process in the protein and oxidative stability of white wines 133
New device for protein stabilisation of white wines throughout a continuous flow system 133
Il ruolo dell’ossigeno nel vino. 133
Metodi di analisi del colore dei vini rossi: antociani, pigmenti polimerici e copigmentazione. 133
The effect of bentonite fining on the volatile and non-volatile profile of Italian white wines 132
Saccharomyces Eubayanus potential in winemaking field 132
Cyclic voltammetry for authentication and compositional profiling of oenological tannins 132
Microwave-assisted extraction and membrane-based separation of biophenols from red wine lees 132
Metabonomic Investigation by 1H-NMR to Discriminate between Red Wines from Organic and Biodynamic Grapes 131
Aromatic Characterization of Sparkling Moscato Wines from Farroupilha (RSBRasil) and Asti (Italy) 131
Exploring tannins content and reactivity in red wines by means of an innovative and rapid optical method 130
Prediction of sensory score of Italian traditional balsamic vinegars of Reggio-Emilia by midinfrared spectroscopy 130
Rapid screening method to assess tannin antioxidant activity in food-grade botanical extract 129
Innovative method for the direct measurement of tannins in red wines 129
Nuovi metodi di analisi dei polisaccaridi nei vini 128
Extraction time course of selected red color components from grape pomace 128
Recent advances and applications of Pulsed Electric Fields (PEF) to improve polyphenol extraction and color release during red winemaking. 128
Portable photometer for procyanidins quantitation in red wine 128
Determination of grape quality at harvest using Fourier transform mid-infrared spectroscopy and multivariate analysis. 127
DROPLET EVAPORATION METHOD AS AN APPROACH TO QUALITY ANALYSIS OF ORGANIC AND BIODYNAMIC WINE SAMPLES FROM A LONG-TERM ITALIAN FIELD TRIAL 127
New challenging yeasts in enology: the case of Saccharomyces eubayanus 127
Recovery of phenolic compounds from red grape pomace extract through nanofiltration membranes 127
Relationship between sensory and NIR spectroscopy in consumer preference of table grape (cv Italia) 126
Suitability of the cyclic voltammetry measurements and DPPH• spectrophotometric assay to determine the antioxidant capacity of food-grade oenological tannins 126
Climate change trends, grape production, and potential alcohol concentration in Italian wines 126
Totale 16.194
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Categoria #
all - tutte 71.843
article - articoli 0
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 0
Totale 71.843
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20212.052 0 0 0 0 0 211 122 192 479 172 141 735
2021/20223.083 183 147 171 240 288 198 209 192 143 166 621 525
2022/20233.675 331 486 189 373 238 224 207 196 614 117 348 352
2023/20241.673 67 178 146 82 143 409 107 71 74 139 124 133
2024/20255.009 174 583 452 350 892 276 503 185 142 272 293 887
2025/20264.949 655 1.029 932 659 1.185 489 0 0 0 0 0 0
Totale 25.934